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This wonderful jam is the perfect filling for the rosemary cookies. Not as sweet as other fruit jams can be, but definitely tastes like a jam. Have made 2 double batches in the past couple weeks with the cookies. Made extra to keep on hand for scones. Interesting and fun.

I used this recipe to go with the Rosemary Cookies with Tomato Jam. It was good at first but the more I ate it, the weirder it tasted. Plus, it came out super thick and nearly impossible to spread. And once they were sitting in the cookies for a while, it became so sticky I was afraid it would pull out someone's filling!

I made the rosemary cookies w/tomato
jam for a cookie swap last year and
they were the hit of the night. I will
say that when making this jam, if you
choose to double or triple the recipe,
be prepared to let the tomatoes cook
for a LONG time.

I used the suggested minus 1/2 cup sugar and instead of adding chili peppers, I used pinches of cayenne pepper. I halved the recipe to produce 1 cup and added 3 pinches of cayenne pepper. It makes it a real sweet and spicy jam. Not sure if 6 pinches will translate to the full 2 cup recipe but give it a go!

This jam is fantastic. Super simple recipe and actually turns into jam as opposed to a salsa-type sauce like several other recipes I've tried. I threw in 4 hot hot dried chillis for a bit of zing. I'll be gifting this jam this year!

This is fantastic, although I don't
know if the average person would
EVER guess it is tomatoes - would
probably guess strawberry or other
berry!
Amazing on the cookies, but also
fantastic on brie and crackers, or
on a turkey and brie wrap! I did
cut down on the sugar by about 1/2
cup, and still found that it came
together and gelled nicely!